Seared Salmon Fillet with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

452kcal
Protein
46.7g
Fat
18.7g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.

  • 5

    Steam the asparagus spears in a steamer basket for 3-5 minutes until tender-crisp and vibrant green.

  • 6

    Plate the seared salmon alongside the warm brown rice and steamed asparagus.

  • 7

    Finish with a fresh squeeze of lemon juice over the fish and vegetables.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

Pan-seared salmon served with nutty brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

452kcal
Protein
46.7g
Fat
18.7g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Wild Atlantic Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.

  • 5

    Steam the asparagus spears in a steamer basket for 3-5 minutes until tender-crisp and vibrant green.

  • 6

    Plate the seared salmon alongside the warm brown rice and steamed asparagus.

  • 7

    Finish with a fresh squeeze of lemon juice over the fish and vegetables.